How to Grill Cauliflower

If you've never grilled cauliflower, you've never really seen it's power. The versatility of this innocent little vegetable reaches full capacity when the flavors of a smokey grill come into play. Don't be afraid to play around. Add a little chimichurri or pesto. Drizzle it with a Thai peanut sauce, or maybe a some spicy buffalo sauce. You can serve it as a side dish, or chop it up and add it to tacos. You can even put it in a bun with guacamole, lettuce and tomato and have yourself a simple little veggie burger. There really is no end to what you can do with this beautifully charred little veggie steaks.

(Image: Jackie Dodd)

Things You'll Need

  • 1 head cauliflower
  • 1/4 cup olive oil 
  • 1 teaspoon salt
  • 1 teaspoon black pepper 
(Image: Jackie Dodd)

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Step 1: Slice

Preheat the grill to medium high. Slice the cauliflower down through the stem about 1/2 an inch thick. You should be able to get 3 to 4 steaks out of one head, depending on how thickly you slice.

(Image: Jackie Dodd)


  • You will have quite a bit of leftover florets; what is not attached to a stem will fall off. Don't let it go to waste! Try making some delicious and healthy cauliflower rice.

Step 2: Oil and Season

Brush all sides with olive oil, sprinkle with salt and pepper.

(Image: Jackie Dodd)

Step 3: Grill

Cook until grill marks appear on both sides and the cauliflower has softened, about 3 minutes per side. If the cauliflower has grill marks to your liking, but you want it softer, move to a cold spot on the grill, or the upper grill rack and cover until cauliflower has softened.

(Image: Jackie Dodd)


  • You don't have to stop at salt and pepper, get creative! Try some Cajun spice, dried herbs, or even barbecue sauce to make it a new experience every time.

(Image: Jackie Dodd)
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